Well the snow has finally arrived here in Chicago! I was worried my 18-month-old wouldn’t get a chance to experience the fluffy stuff this year but here’s proof he did!
At this point anything round is a “ball”. Apples, blueberries (albeit very small balls)… 🙂 And yes, they all get put to the bounce test!
Isn’t it fascinating the way children view their world? No thinking outside of the box for them – “the box” doesn’t even exist. Pure creativity!
So in that vein, and right on topic for the “Go Ahead Honey, It’s Gluten-Free!” blog fest…
…hosted this month (February 2013) by Tasty Eats at Home, rather than make my usual chili, I decided to change it up a bit and see if I couldn’t come up with something that our Paleo pals would enjoy too, which means no beans and no “air in the belly” as the Italians so politely put it. 😉
As always, no gluten, dairy, egg, soy, tree nuts, peanuts or corn or their derivatives in this recipe! 🙂
Chilly Day Chili
1 large carrot
1 green pepper
1 yellow pepper
1 lb 85% grass-fed ground beef
½ teaspoon salt
1 26-oz can chopped tomatoes
1 cup butternut squash, peeled and diced
1 ½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili flakes
½ teaspoon salt
1 dried bay leaf
1. Dice the carrot and peppers.
2. Place the diced vegetables, ground beef and 1/2 teaspoon of salt in a large pot over medium flame. Stir frequently, breaking the ground beef into small pieces.
2. When the beef is lightly browned, add the chopped tomatoes, the diced squash, all of the spices and 2 cups of water.
3. Cover the pot and let simmer on low heat one hour, or until squash is soft, adding more water if the chili becomes too dry.
4. Serve with your favorite condiments. I like mine with Avocado, Celery Heart and Cilantro Relish.
So how about you…
…did you make any chili this week?
…or snowballs? 🙂